Whenever I go to my favourite dim sum restaurant back home in Singapore, jiaozi are always the first thing I order. These are often steamed, but I find that frying them first, letting their bases caramelise, gives the finished dumplings a satisfying crunch. You should be able to find vermicelli rice noodles, or thin rice noodles, in any supermarket, often in the Asian food aisle or the noodle section; some may even have the pre-cooked noodles in the stir-fry section of the chiller cabinet. If you have the dried sort, just boil the noodles for 3 minutes, then dunk immediately into a bowl of cold water and drain well.